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Steak Diane

5 from 1 vote
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Servings: 2 people
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 160g fillet steaks trimmed
  • 10 ml Olive oil
  • Butter
  • 1 French shallot peeled and finely chopped
  • 1 tsp crushed garlic
  • 1 tsp Dijon mustard
  • 15 ml Worcestershire sauce
  • 20 ml Demi-glaze
  • 10 ml Brandy
  • 120 ml Cream
  • Salt and cracked pepper
  • Parsley washed, picked and finely chopped -1 Tbsp finished

Equipment

  • A stainless steel or non-stick frypan is all that is required for this recipe.

Method
 

  1. Prepare ingredients
  2. Prepare the fillet steak. Cut of flatten to about 5 mm thickness
  3. Heat the oil in the frypan
  4. Pat the steak dry and season with salt and cracked pepper
  5. Seal the steak in the frypan for 1 minute before turning. Seal the other side for a further 1 minute. Turn the heat down and take the steak out of the pan to rest on a plate.
  6. In the frypan add the butter and when the butter is sizzling add the chopped shallot and garlic. Sauté for 3 minutes on medium heat.
  7. Add, Demi-glaze, mustard and Worcestershire sauce
  8. Add any collected juices from the steak. Reduce the liquid a little. Avoid scorching
  9. Return the steak to the pan
  10. Flambé with brandy
  11. Add cream. Bring the sauce to the boil
  12. Take out steak and place on pre-warmed serving plates
  13. Reduce the sauce (if needed) to a coating consistency
  14. Add chopped parsley to the sauce. Ready
  15. Serve the sauce over the steak

Notes

Diane sauce is a stand-alone sauce that can be adapted to chicken, pork and lamb. It is also delicious on chips, as many a pub goer would know
I used reduced beef stock in place of Demi-glaze (Gravy)